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Topic: The Limburger Regrets (Read 5069 times)

Okay, I wasn't too familiar with Limburger, I just figured it was one of those many washed rind cheeses out there. Just a stinky cheese, no big deal. Well, I was flipping through my recipes and came across Limburger and Muenster, both seemed easy enough to make and I couldn't quite decide. I texted my wife and asked her which. Her response was "Limburger, it sounds like it wouldn't smell as bad".

So there we have it, I got right to it and made the cheese. While it was draining out in the press I decided to do some reading...... Oh crap. Turns out I'm making THE stinky cheese of some repute.

I've had this guy in the cave for a few days now, going to start washing the rind today since it has stopped leaking whey.

By day two the cheese already smelled strongly. Stronger than the Brick that I made last year when it was at its aromatic peak.

So, here we go. Let's see if I can get some colour on this guy without lowering the resale value of my house.

Great link Boofer. Makes me want to go through said rite of passage myself. After I try this cheese out (which will be quite young I think) I'll probably go buy some real stuff and see how they compare.

Wow, you guys are naturals at hijacking threads. In any case, you made me laugh.

New Update: Having issues. As you can see in the picture below, My Limburger has started forming a rind of.... some kind. It's gotten slight colour to it but also had some fuzz(very little) once or twice, which I just washed over. How can I describe this... it's like a wrapped a strand of tape around the circumference of the disk. This "rind" moves fairly freely and holds a very smells liquid between it and the solid cheese. Enough in some places that if I push on the rind, white goo oozes up out of the crack.

What do I do? Keep washing the weird rind and hope it fuses back into the mass? Take the rind off(which would be extremely easy) and start anew on the sides?

What you might need to know:Washing with 3% salt water solution.Went for a VERY heavy schmear. A little too heavy I think.keeping it roughly at 10 degrees Celsius, which is what the book recommends.Kept in a sealed container in my cave(no way I'm leaving this thing out) so humidity can't be altered, and it quite high. (book says 90-95 though, so i think that's okay)